A creamy and dreamy vegan mac n' cheese alternative, made with a blend of cooked potato, butternut squash, nutritional yeast, and spices. It aims to capture the comforting essence of traditional mac and cheese without dairy.
To prepare the base: Boil 1 peeled potato and 1/2 butternut squash until completely soft. Measure out 2 cups of the cooked potato and butternut squash. Combine the 2 cups of cooked potato and butternut squash, 1 onion, 4 cloves garlic, 1/3 cup nutritional yeast, 1/4 cup nut milk of choice, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp paprika, and 1/2 tsp cumin in a blender. Blend all ingredients on high until completely smooth. Serve the blended sauce on top of your favorite cooked pasta.
